Recipe

Lovely Lemon Cake With Fresh Lemon Buttercream Recipe

	Crabhappychick / All my dishes 1 year, 6 months ago This is a perfect spring or summer dessert for company! Easy because it starts with a mix, but really special with the addition of lemon zest and fresh lemon buttercream. Prep:10m Cook:25m Servings:16	Crabhappych
	easy fresh lemon cake fresh lemon buttercream

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Ingredients

1 yellow cake mix

lemon zest, maybe 1 t. or so

1 teaspoon lemon oil, baking type

1/3 cup butter, softened

1/8 teaspoon salt

3 cups confectioner's sugar, sifted

1/8 cup fresh lemon juice, up to 1/4 cup to get desired consistency

Directions

Prepare cake according to package adding zest and lemon oil. Bake in a bundt pan according to package directions & cool.

For frosting: Mix butter with salt and 1 cup sugar until light and fluffy. Add rest of sugar and lemon juice alternately, beating until very smooth and of spreading consistency. (Fills and frosts 2 8" or 9" cake layers.)

NOTE: I inherited my mother-in-law's square tube pan - I've never seen anything like it. I bake the lemon cake in it, frost the cake all over, sink a shot glass half filled with water into the hole in the center of the cake, and put violets in it in the spring or pansies or nasturtiums in the summer. You could even scatter a few candied violets over the top or press into the sides. Beautiful!

NOTE 2: Lemon oil is a wonderful fresh flavor to cook with - much fresher tasting than lemon extract. Be sure to use cooking lemon oil. I use Boyjian. They also make orange and lime oil...I use them all.

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